Vol. 8, Issue 4 (2020)
Correlations among sensory, textural and chemical parameters of paneer (Indian soft cheese)
Author(s): Wangdare Sachin Subash, K Jayaraj Rao, M Davuddin Baig, M Dharani Kumar, A Ankur and KS Kanna
Abstract: Paneer is is prepared by the heat and acid coagulation process of cow or buffalo milk. However, the quality of paneer mainly depends upon the quality of milk, heat treatment, moisture content in paneer, and storage condition. Therefore, in the present study, correlations were studied among sensory, physic-chemical, textural, and microbiological parameters of paneer samples. There have been noted some good correlations like: body and texture (BT) score versus fat content (r = 0.879), flavor score versus body and texture score (r= 0.931), overall acceptance score versus body and texture score (r =0.974), overall acceptance score versus flavor score (r= 0.947) and chewiness verses gumminess (r= 0.932).
DOI: 10.22271/chemi.2020.v8.i4n.9818
Pages: 1466-1472 | 515 Views 117 Downloads
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How to cite this article:
Wangdare Sachin Subash, K Jayaraj Rao, M Davuddin Baig, M Dharani Kumar, A Ankur, KS Kanna. Correlations among sensory, textural and chemical parameters of paneer (Indian soft cheese). Int J Chem Stud 2020;8(4):1466-1472. DOI: 10.22271/chemi.2020.v8.i4n.9818
